Method for preparing esterified monascus for brewed wine

Abstract

The invention relates to a method for preparing esterified monascus for brewed wine. The method is characterized by including the steps that indica rice is washed, soaked, drained, cooked and cooled to 37-42 DEG C; 10-15% by weight of mixed monascus inoculation solution is mixed quantitatively according to the weight of the rice, the mixture is placed in sterilized jute bags after being evenly mixed and placed in a distiller's yeast room; the mixture is poured out and laid on a distiller's yeast bed after 18 hours; the mixture is cooled to 35-37 DEG C and stacked into a distiller's yeast pile, heat preservation is conducted, the temperature is increased to 48-50 DEG C, and then the distiller's yeast pile is formed again; after 30-38 hours, the mixture is taken out, intermittently ventilated, cooled and cultured for 28-34 hours; brewer's yeast suspensions are sprayed three times according to 10-20% of the weight of the monascus rice; the humidity of the distiller's yeast room is controlled to be 75-85% for 46-50 hours, the monascus is output and aired at the seventh day, and the esterified monascus is obtained. By means of the technology, the esterification capacity of the esterified monascus is improved, the esterified monascus preparation period is shortened, and the quality product rate of the esterified monascus is increased. The added esterified monascus has a special aroma enhancement function.

Description

technical field

[0001] The invention relates to the technical field of esterification agents for brewing wine. Specifically relates to a preparation method of esterified red yeast rice for brewing wine. Background technique

[0002] Red yeast rice has been widely used in the history of Chinese folk brewing, and it plays the role of saccharification, fermentation and esterification in the fermentation process of brewing wine. In the study of Daqu microorganisms in Chinese solid liquor, it was found that Daqu containing Monascus had a special aroma-enhancing function for the production of Daqu liquor, especially the function of increasing the content of ethyl caproate in Luzhou-flavor Daqu liquor was remarkable. Many experts affirmed the aroma-enhancing function of red yeast rice in Daqu. Mr. Wu Yanyong made pioneering work on the characteristics of Monascus fumigatus esterase and its application in Chinese wine; Zhuang Mingyang and others added Monascus into natural koji, a...

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